Neapolitan Pizza: the “sixth taste” revealed

A study by Oregon State University identifies the “starchy taste” and reshapes the approach to fermentation: the ideal leavening time to enhance wheat flavor is between 8 and 12 hours.

Neapolitan pizza gains a new sensory dimension that further defines its identity: the “sixth taste,” known as the starchy taste. For years, it was believed that humans could perceive only five basic tastes (salty, sweet, sour, bitter, and umami). However, a recent study by Oregon State University shows that humans can independently perceive carbohydrates, recognizing the specific flavor of wheat.

This groundbreaking discovery finds immediate application in the world of pizza, particularly in the Neapolitan tradition. The Associazione Verace Pizza Napoletana, with the contribution of André Guidon, AVPN President for Brazil, has translated these findings into practical insights, highlighting the direct impact of this “sixth taste” on dough quality.

According to the study, led by Dr. Juyun Lim, starch is not perceived in its original form but through its breakdown into simple sugars and oligosaccharides, driven by the enzyme amylase when flour and water interact. This biochemical balance determines the intensity and pleasantness of the wheat flavor—a defining element of a well-made pizza—making proper fermentation control more crucial than ever.

“This discovery offers a new perspective that is perfectly consistent with what Neapolitan pizza tradition has always taught,” says Antonio Pace, AVPN President. “The perception of the starchy taste confirms that one of the secrets of dough lies in the balance of fermentation processes, typically between 8 and 12 hours—a timeframe already identified in the first AVPN guidelines in 1984. What was once traditional knowledge is now supported not only by UNESCO recognition but also by science.”

Scientific research also brings renewed attention to one of the most debated topics in the sector: fermentation time. While longer fermentation can improve dough structure, excessively extended processes—beyond 48 or even 72 hours—can alter the dough’s biochemical balance, depleting the sugars responsible for wheat flavor. This leads to more acidic notes due to lactic and acetic acid production, potentially compromising both taste and baking performance, including the Maillard reaction, which is essential for color and crispness.

In this context, traditional techniques passed down through generations of pizzaioli now find clear scientific validation, reinforcing the value of Neapolitan pizza and the AVPN guidelines as a meeting point between heritage and research, quality and respect for global gastronomic culture.